Corned Venison

Submitted by CAROLE HAYWARD

"Wild game"

 

• Ready In: 240hrs
• Ingredients: 8
• Yields: 10 sandwitches
• Serves: 6-8

ingredients

• 3 lbs venison
• 2 quarts water
• 1⁄2 cup canning salt
• 1⁄2 cup Morton Tender Quick salt
• 3 tablespoons sugar
• 2 tablespoons pickling spices
• 3 bay leaves
• 2 garlic cloves, minced

directions

1. Heat to boiling.
2. Remove from heat and cool.
3. place in a ziplock bag remove the air, zip closed.
4. Put in refrigerate for 5 days turning every day.
5. Cook for 1/2 hour in pressure cooked or boil for 3-4 hours until tender.
6. Makes great Venison Reuben Sandwiches.

Reviews

[Iowahorse]

I made this from last year's deer. Very good for venison. Don't expect a true corned "beef" taste because it's not beef. But for deer this was quite good!